Leek and Corn Chowder

Happy New Year! I love the beginning of a new year, I always feel so refreshed, and so excited to see what the new year has in store! To kick off the new year right, I thought I would jump on here and share with you one of mine and my families favorite recipes, Leek and Corn Chowder! Its been in my moms recipe box for years and years, we have made it so many times the recipe card is barely legible anymore.

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Leek and Corn Chowder is like winter warmth in a bowl, it is hearty, with a little bit of a zing. Truly warming you from the inside, and that is exactly what I love about winter soups. From start to finish, it only takes about 35 minutes, perfect for a healthy, and quick lunch or dinner.

I hope you enjoy this family favorite recipe as much as we have over the years! I am extra excited for this year, we have lots of new content planned. But we are still looking for a few more ideas and I would love to hear from you! So let me know what you want to see more of in the comments down below. ?

Happy New Years everyone!

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More Soup Recipes

• Classic Hamburger Soup
• Chicken & Dumplings
• Roasted Acorn Squash and Cauliflower Soup
• Guinness Beef Stew
• Roasted Garlic Butternut Squash Soup

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Leek & Corn Chowder

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Family favorite recipe 

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Ingredients

• 6-8 pieces of Bacon, chopped
• 3 Leeks, cleaned and chopped
• 2 Red Potatoes, scrubbed and chopped into 1” cubes
• 4 cups Chicken or Vegetable Broth
• 3 cups Corn, fresh, frozen, or canned
• 1 tablespoon Flour
• 1 tablespoon Butter, melted
• 1 cup Cream, Table Cream or Half & Half
• ½ cup Milk
• Salt & Pepper, to taste
• Hot Sauce, to taste (optional)

Instructions

1. In a large stock pot over medium heat sauté the bacon until edges just begin to brown.
2. Add in the leeks, stirring regularly until the leeks just being to wilt, about 5 minutes.
3. Once the leeks have wilted, add in the red potatoes and broth. Reduce heat and simmer for 15 minutes until potatoes are tender.
4. Stir in corn, if using canned corn, strain well before adding to soup. If using frozen corn, return soup to a simmer before going onto the next step.
5. In a small bowl combine the melted butter, flour, and ½ cup of soup broth (use a ladle to scoop out some broth from the pot). Stir well to make a thick paste. This is called a roux and will help thicken the soup.
6. Once the soup has returned to a simmer, add in the roux and stir well. As the roux dissolves you will notice the soup begin to thicken. Continue stirring for a few minutes until simmering again.
7. Add in the cream, milk, salt, pepper, and hot sauce (optional). Return soup to a slight simmer. Remove from heat and serve.

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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